Accompanying the tea

Cream Puffs

• 1 cup of water.
• 90 grams of margarine or butter.
• 1 teaspoon of salt
• 1 cup of flour.
• 4 eggs.

• Put the water and the margarine in a medium sized pot and heat until the margarine melts.
• Reduce the fire, add the flour and cook all the while stirring until the dough thickens
  and the batter separates from the sides of the pot.
• Transfer the batter to the bowl of the food blender and blend adding one egg at a time
  until a homogenous mixture is achieved.
• Wait until the mixture cools.
• Using a teaspoon, or a pastry bag for squeezing, put small mounds of the dough in the pan that has been greased spacing them about 5 cms from one another.
• Bake for 15 minutes in an oven that was preheated to 220 degrees centigrade and then bake for a further 25 minutes.
• Remove from the oven and cut the puffs in half using a serrated knife.
• Return the pan into the oven for a further 2 minutes.
• Remove from the oven and leave to cool.
• Fill the puffs with cream, or any other preferred filling.

Cream for the Puffs

• 5 egg yokes.
• 1 cup of sugar
• 2/3 cup of flour
• 2 cups of milk
• 2-4 spoons of brandy
• 25 grams of butter

• Mix the egg yolks and the sugar in the food blender at high speed until the sugar melts
  and a light golden cream is formed.
• Reduce the speed of the mixing and add in the flour.
• Boil the milk and stir it into the dough with a wooden spoon.
• Add the butter and brandy while still stirring.
• Allow the cream to cool.